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Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it. I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste. If you are a fan of truffles then this is where you can indulge a bit and add some truffle oil to the mushrooms to make this sandwich even more decadent! I mixed the cheese right into the still warm mushrooms to give it a head start on melting, thus ensuring that all of the cheese in the sandwich would be melted by the time that the sandwich was grilled to perfection!

The net result was one of the messiest grilled cheese sandwiches that I have ever made but it was also so unbelievably good! I went with a combination of fontina and gruyere for the cheese as they both melt well and boy did they ever melt well! The cheese was literally pouring out of the mushroom melt, carrying with it a stream of mushrooms! Perhaps the best part was that some of that melted cheeses squeezed out while cooking and caramelized around the edges of the bread as it cooked! I see myself enjoying a lot of these mushroom grilled cheese sandwiches in the future!

Cruel to be posting this (or at least me reading this) at 8:00 p.m. when I haven't had dinner, when I HAVE to sit here while a file downloads to make sure it doesn't mess up, and I have to continue working on said file for another hour, and I see this come through on Facebook, and man o man is my tummy growling now.

Just plain cruel.

And then my security word includes the word "chips." You are dastardly.

Guess what I had for supper last night... Mushroom Grilled Cheese Sandwich! So yummy. Mine didn't turn out as bulky and runny as yours, probably because I used a bit less cheese and bigger slices of bread.

Unknown: If you prefer to not use wine then you can use some broth as a replacement. Chicken, beef or vegetable will work. When you caramelize the mushrooms, there will be a lot of brown bits stuck to the bottom of then pan that are full of flavour. Adding the wine or broth will help get them off the bottom of the pan and back onto the mushrooms.

I'm confused! In Step 9, the recipe says that 1/4 of the mushroom mixture goes on each of *two* slices of bread, and you then put the other slices on top. So does this make FOUR sandwiches? If you only put 1/4 of the mushroom mixture on top of two slices of bread, and you make those into two sandwiches, you'll still have half the sandwich filling left.

Just made it... Fontina is much softer a maybe too gooey? The griuyere is better texturally. Use truffle salt and plenty of thyme.. The wine is key, as the sautee evaporates... Had mine with a Sylvaner .. Yummy dinner

wow - looks fantastic!!!!! i love me some mushrooms & never thought of this...great idea! I’m a pinner pro for BHG & have just pinned this as a new fav find – check it out here – http://pinterest.com/pin/56787645272528441/Happy fall to you!!NORTHERN COTTAGE {http://www.NorthernCottage.net}On pinterest – http://pinterest.com/northernc/

Anonymous: This is one flavour packed sandwich! The milder fontina is just there to provide a nice melty cheese, which all grilled cheese sandwiches need, and the parmesan adds the flavour. You could replace some or all of the fontina with mozzarella and/or gruyere or more parmesan if you want a different or stronger cheese flavour profile.

Tasty but poorly written recipe. Even if you follow the minimum times specified and add the time to reduce the liquid (not specified) this takes more than an hour to make.I doubled the amount of garlic and thyme to boost the flavor.Direction corrections:#4 Either increase time to at least 20 minutes or increase heat to medium-high for 10 minutes.#5 Reduce liquid for 7-10 minutes or until most liquid is absorbed.

Oh boy, this is delicious. My husband hates mushrooms (more for me!), but I just make this with more onions and some peppers (peppers go in with the onions) instead of the mushrooms. He loved it! This is now one of our go-to date night snacks now. I must have made it over a dozen times in the last month (sometimes even without cheese, still delicious and a bit lighter).

This was soooo good. I made mine with goat cheese though. Everyone else had the Swiss on their sandwich. I then put some shredded parm on the griddle and put the hot sandwich on top of it. It got all crispy smelled heavenly. Thanks for the idea. I would never have added the thyme and it was really good. Oh and I used white mushrooms because that's what I had and they were great. I can only imagine that the cremini will make it even better!

I came across this recipe while searching for 'mushroom and cheese' recipes. Spent some time making it up and wife kept asking from the other room 'what are you making? what are you making?' it smelled that good! Thanks for the recipe, enjoyed this big time! :)

Kevin, I love mushrooms and how you put this sandwich together. I featured this on my Friday Five - Americana series addition featuring grilled cheese sandwiches - http://www.feedyoursoul2.com/2014/02/friday-five-americana-series-addition-1.html

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.